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Kedgeree and a cold collation
Oct 11–17, 2026
Fish on three days, cooked three ways — smoked cod flaked through rice in a kedgeree, whiting fillets steamed over their own bone stock, and eels set in a mould — with a jellied silverside, a turnip saute, and a bright beetroot and macaroni salad.
This is a present-day menu assembled from historical cookbook records — the 1864 English and Australian Cookery Book and the 1893 Art of Living in Australia — and it is a source-led sampler, not a claim that this exact week is traditional or representative of how every Australian household ate. The recipes are adapted for modern kitchens, with quantities restated in modern units and the method compressed; the 1864 book is an English colonial book as much as an Australian one, and reads that way.
The Australian Table dinner week
The Australian Table dinner week
14 of 40 items checked
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2 of 5 items checked · 4 aisles
2 of 5 items checked · 2 aisles
2 of 5 items checked · 4 aisles
Each dinner is adapted from a public domain record in the Open Recipe Archive collection; the card’s source link carries its original cookbook and record. These dishes reflect authentic period techniques and ingredients, organized into a practical weekly dinner plan.